This is simply the most perfect gluten-free lemon bar recipe you'll ever make or eat. The crust is buttery, soft, and flaky, and the topping is lemony and sweet. Be sure to use fresh lemons to make these bars sing!
Keyword: gluten-free lemon bars, lemon bar recipe, lemon bars
4Tbspfresh squeezed lemon juice(about the juice of 1 lemon)
Zest of one entire lemon(about 2 tsp)
2Tbsppowdered sugarset aside for serving
Preheat oven to 350º degrees F.
Grease an 8x8 baking dish with cooking spray or butter. Set aside.
In a bowl attached to your standing mixer (or use your hand mixer), combine all crust ingredients. Using the low setting on your mixer to mix ingredients for about 1-2 minutes until well combined and you wind up with a crumbly mixture.
Press mixture in an even layer in your greased baking dish.
Bake crust for 17-18 minutes until the edges start to lightly brown.
While the crust is baking, combine all filling ingredients in the same bowl and mix on medium speed until well combined.
Pour filling over par-baked hot crust and continue baking for 18-20 minutes until filling is set and edges just begin to brown.
Allow ample time for lemon bars to cool, preferably overnight in the fridge (it's easiest to cut the bars when they are completely cool).
Cut into 16 even squares and top with powdered sugar as desired.
Cutting into your lemon bars can be a disaster if you don't follow the instructions. When you remove the lemon bars from the oven, allow it to cool at room temperature for about an hour. Cover with plastic wrap and then put it in your fridge to continue cooling. The cooling process is key for the custard filling to set. I typically refrigerate my lemon bars overnight or for at least two hours before cutting into squares.To get the perfect square cuts, trim off the edges with a knife. You can eat the crispy edges, they're good! It will make for a better presentation when you do.I like to dirty only one bowl in the process, so you'll see I just use the same bowl to create the crust and filling. Less mess equals less clean up for me.I have not tested any egg-free versions of this recipe (and I'm not sure if it would work), but you can use dairy-free butter to easily make this recipe dairy-free.Use fresh lemon juice and zest. The fake stuff or pre-squeezed lemon just isn't the same.